1. Preheat your oven to 350°F (175°C) and spray your donut pan with non-stick baking spray.
2. In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, kosher salt, ground cinnamon, ground clove, and ground nutmeg. Mix well.
3. In a separate bowl, whisk together the vanilla extract, melted butter, apple cider, milk, granulated sugar, brown sugar, and the Eggland's Best egg until fully combined.
4. Pour the wet ingredients into the dry ingredients and mix until just incorporated.
5. Divide the batter evenly into the donut pan, filling each cavity about 3/4 full.
6. Place the pan in the oven and bake for 10-13 minutes, or until the donuts are golden brown and a toothpick inserted into the center comes out clean.
7. Flip the donuts onto a wire cooling rack and let them cool slightly.

Topping

1. In one bowl, melt the butter. In another bowl, mix together the cinnamon and granulated sugar.
2. While the donuts are still warm, dip each one into the melted butter and then into the cinnamon-sugar mixture. Ensure each donut is well-coated.
3. Serve the donuts warm and enjoy the taste of fall!